Daughter Sarah surprised us with a short visit, so we cooked up some of the favorites of her childhood. One of the breakfast specials was huevos rancheros. The real version takes some effort since you need to make the ranchero sauce from scratch along with a base of refried beans.
This version can be cooked up in a flash using items from the pantry like bottled salsa. You may not be able to find blue corn tortillas – they seem to be sort of a New Mexico specialty – but any kind of corn tortilla will do. We had some guacamole left over from the night before, but fresh avocado slices also make a good garnish.
- 2 blue corn tortillas (yellow, white, or any other color will do)
- 2 ounces sharp Cheddar cheese, shredded
- 2 tablespoons chopped white onion
- 2 eggs
- green chile sauce, heated
- 3 tablespoons guacamole
- Heat the tortillas on a dry hot skillet until they bubble a bit and are lightly covered with brown flecks. They should remain soft and flexible
- Place one tortilla on a plate. Arrange half the cheese and onions on top. Cover with the second tortilla topped with the remaining cheese and onions.
- Heat the plate in an oven at 200° or in a microwave for 20 seconds or so until the cheese is melted.
- In the meantime, fry the two eggs in a skillet with butter.
- When the eggs are cooked to your preference, transfer them to the stacked tortillas
- Surround the eggs with the heated green chile sauce and garnish with guacamole.
- Serve immediately.